Individual and combined effects of vitamin E and lysolecithin supplementation on growth performance, serum biochemistry, antioxidant status, and gene expression in broiler chickens.

To assess their potential benefits in broiler production, the present experiment evaluated the effects of dietary supplementation with vitamin E (Vit E) and lysolecithin (LYSO) on growth performance, blood biochemical changes, intestinal and hepatic morphology, antioxidant status, meat quality, and gene expression. A total of 264 broiler chicks (Avian 48) were randomly assigned to six treatments for 35 days, each treatment containing four replicates of 11 birds. Treatments were arranged as follows: G1): control, G2): vitamin E (200 mg/kg diet), G3) 0.5 g LYSO/kg diet, G4) 1 g LYSO/kg diet, G5) 0.5 g LYSO + Vit E, and G6) 1 g LYSO+ Vit E. Broiler chickens supplemented with 1 g LYSO/kg diet + Vit E demonstrated the highest performance (higher body weight gain and improved feed conversion ratio) among groups (P < 0.05). Carcass and breast muscle weights were significantly increased, whereas abdominal fat was lowered in the supplemented groups (P < 0.05). In addition, dietary supplements improved phagocytic activity, intestinal and hepatic morphology, liver function-related enzymes (lower alanine aminotransferase-ALT, and aspartate aminotransferase-AST), serum lipid profile (lower low-density lipoproteins-LDL and triglycerides, along with higher high-density lipoproteins-HDL levels), and antioxidant enzyme activities (superoxide dismutase-SOD, glutathione peroxidase-GPx, and catalase-CAT), while lowering malondialdehyde (MDA) levels (P < 0.05) in birds fed the combination (1 g LYSO/kg diet + Vit E). The combination also stimulated significant upregulation of growth hormone receptor (GHR) and insulin-like growth factor (IGF-1), and immune response (Interleukins-, IL-10 and IL-1β) related genes (P < 0.05), while the lipogenic gene, ACC, was downregulated (P < 0.05). Dietary supplementation of feed additives increased meat-water holding capacity, tenderness, and color (P < 0.05), with no effect on meat pH. In conclusion, the combined supplementation of LYSO (1 g/kg diet) and vitamin E improved broiler growth, serum lipid profile and liver function, tissue morphology, immune function, antioxidant status, and meat quality, highlighting its potential as an effective nutritional approach in broiler production.